Soups & Hot Pots

Five-color Chicken Soup View Ingredients
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Ingredients
  • 1 kg (2 lb + 3 oz) free-range hen chicken, rinsed, chopped into bite-sized pieces
  • 200 g (7 oz) lotus root
  • 50 g (1¾ oz) lotus seeds
  • 1 carrot, peeled, cut into bite-sized pieces
  • 100 g (3½ oz) water chestnut, peeled
  • 1 sweetcorn, cut into 4-5 rolls
  • 100 g (3½ oz) mushrooms (enoki, shiitake, straw mushroom, reishi), rinsed
  • 2-3 green peppercorn stems
  • 2 fresh coconuts
  • 100 g chrysanthemum greens
  • 4 Asian shallots, 2 pounded, 2 minced

Five-color Chicken Soup (Canh Gà Ngũ Sắc)

Chicken soup with mushrooms and greens is a healthy dish. The five-color version aims for extra aesthetics representing the harmony of…

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Stone Crab Noodle Soup (Bún Cù Kỳ) View Ingredients
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Ingredients
  • 300 g (10½ oz) stone crabs, claws separated
  • 300 g (10½ oz) mantis shrimps
  • 1 kg (2 lb + 3¼ oz) freshly-made bún noodle
  • 4 tomatoes, wedged
  • 1 ginger piece, crushed
  • 2 spring onion stalks
  • 3 tablespoons fish sauce
  • 1 purple Asian shallots, minced
  • 2 sawtooth coriander stalks
  • 4 fried bean curds (tofu), cut into bite-sized pieces
  • 300 g (10½ oz) greens, chopped
  • 1 tablespoon cooking oil
  • common seasonings

Stone Crab Noodle Soup (Bún Cù Kỳ)

The stone crab or thunder crab is a small crab species with big and hard claws. It lives in rock crevices,…

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mantis shrimp noodle soup View Ingredients
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Ingredients
  • 500 g (1 lb + 1¾ oz) fresh mantis shrimps or peeled mantis shrimps
  • 1 kg (2 lb + 3¼ oz) freshly-made bún noodle
  • 4 tomatoes, wedged
  • 1 ginger piece, crushed
  • 2 spring onion stalks
  • 3 tablespoons fish sauce
  • 2 purple Asian shallots, crushed
  • 2 sawtooth coriander stalks
  • 4 fried bean curds (tofu), cut into bite-sized pieces
  • 300 g (10½ oz) vegetables (morning glory, lettuce, banana blossoms, and some herbs)
  • 1 tablespoon cooking oil
  • common seasonings

Mantis Shrimp Noodle Soup (Bún Bề Bề)

Mantis shrimps are very popular in Vietnam, where they care called “bề bề” in Northern dialect, and “tôm tít” in Southern…

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Vietnamese luffa stuffed with prawn View Ingredients
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Ingredients
  • 300 g (10½ oz) Vietnamese luffa
  • 200 g (7 oz) fresh prawns, peeled, deveined, minced
  • 1 tablespoon spring onion bulbs (white parts), minced
  • 5 coriander stems
  • 5 g tapioca starch, about 1 teaspoon
  • 1/2 cayenne pepper
  • 10 g (⅓ oz) seasonings: black pepper, msg, granule seasoning, soy sauce

Vietnamese Luffa Stuffed with Shrimp (Mướp Hương…

This dish is a direct variation of another Vietnamese dish called “Stuffed Bitter Gourd” (Khổ qua nhồi thịt). There are two…

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Brassy chub sour soup View Ingredients
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Ingredients
  • 600 g (1 lb + 5 oz ) brassy chub, scaled, sliced in halves, or big chunks, or as a whole
  • 10 okra pods, diagonally sliced
  • 100 g (3½ oz) mung bean sprouts, rinsed
  • 100 g (3½ oz) taro leaf stalks (Colocasia gigantea), green skin removed, diagonally sliced
  • 1/4 pineapple, sliced into bite-sized pieces
  • 2 tomatoes, cut in to 4 wedges
  • 80 g (2¾ oz) tamarind paste, soaked in a small bowl of warm water
  • 2 purple Asian shallots, thinly sliced
  • Seasonings: cooking oil, salt, MSG, granule seasoning, sugar,...

Brassy Chub Sour Soup (Canh Chua Cá…

The brassy chub (Kyphosus vaigiensis) is a sea chub and known as cá tà ma or cá dầm in Vietnamese. The…

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fermented fish hotpot with seafood View Ingredients
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Ingredients
  • 1 liter (4 US cups) coconut juice, or pig bone broth if you have more time
  • 200 g (7 oz) fermented "cá linh" fish (Siamese mud carp)
  • 200 g (7 oz) fermented "cá sặc" fish (snakeskin gourami)
  • 300 g (10½ oz) fresh Tiger prawns
  • 300 g (10½ oz) squids
  • 2 Melo melo, a type of sea snail
  • 1 kg (2 lbs) undulate venus, a type of saltwater clam
  • 200 g (7 oz) pork belly, thinly sliced
  • 3 Asian shallots,
  • 1 lemongrass stalk
  • 100 g (3½ oz) minced lemongrass
  • 50 g granule seasoning
  • 50 g sugar
  • cooking oil
  • 1 kg (2 lbs) bún noodle (Vietnamese rice vermicelli), or phở noodle, or instant noodle
  • 2 eggplants, sliced thinly, soaked in to salted water
  • water mimosa (rau nhút)
  • knotgrass (Polygonum aviculare), Vietnamese: rau đắng)
  • morning glory shoots
  • water lilies
  • pumpkin flowers
  • banana blossoms, sliced
  • "điên điển" flowers
  • pennywort
  • Narrowleaf cattail shoots (bồn bồn)
  • yellow velvetleaf (kèo nèo)
  • fish sauce with sliced chillis

Fermented Fish Hotpot With Seafood (Lẩu Mắm…

Fermenting fish and other aquatic food is a method of preserving food in southern Vietnam’s Mekong River region. The fermented fish…

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